Whole baked Pears with italian sausage

Serve 4-6

When the nights draw in and you crave comfort, this is the perfect go-to supper: full of flavour, sticky and sweet with a little chilli to keep you warm. Try to source authentic Italian spicy sausages – they really do enhance this dish.

Leaves of 1 small bunch sage Leaves of 1 bunch rosemary 1 tsp dried chilli flakes 1 small head garlic plus 6 peeled cloves 150ml olive oil 4 pears 8 large Italian spicy sausages 1 red onion, sliced into 6 wedges 1 head fennel, sliced into 6 wedges

300g small potatoes, scrubbed 1 lemon, halved 660g jar cannellini beans, drained and rinsed

Salt and freshly ground black pepper

250ml white wine 500ml good-quality chicken stock

Preheat the oven to 180°C, gas mark 4. First, make the herb oil. In a food processor blitz the sage, rosemary, chilli flakes and 6 peeled garlic cloves until roughly chopped. Slowly add the olive oil until bright green.

Put the whole pears, sausages, onion, fennel, potatoes, lemon halves, the whole garlic head sliced in half horizontally and half of the herb oil in a large roasting tray. Scatter over the beans and season with salt and pepper.

Roast for 30 minutes, tossing occasionally. Add the wine and stock and roast for a further 30 minutes, tossing every now and then.

Spoon the remaining herb oil over the top and serve immediately.